Chicken and potato tray bake with fennel and clementines recipe

Updated at: Thu, 17 Aug 2023 05:31:01 GMT

Step 1

METHOD

Step 2

Preheat the oven to 220C/Gas 6.

Step 3

Cut the fennel into eight pieces lengthways (set aside any fennel fronds). Slice four of the clementines thickly, and cut the potatoes in half lengthways. Scatter all of them in the roasting tin along with the chicken thighs.

Step 4

Mix the juice of the remaining clementine with the lemon, mustard, olive oil, honey and a big pinch of salt. Pour over the chicken and vegetables, making sure everything is well coated.

Step 5

Add a glass of white wine to the tin and put it in the oven to roast for about 50 minutes, or until the chicken and potatoes are really well browned and crispy, and the fennel and clementines soft and juicy. Baste everything from time to time so the chicken doesn't dry out.

Step 6

When you're ready to serve, finely chop the fennel fronds and scatter over the dish.

Step 7

Related Topics

Step 8

Tonight's Dinner, Chicken recipes, One-pot recipes, Potato recipes, Dinner recipes, Easy recipes

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Makes leftovers